Chilean porotos granados with squash, corn and basil

Ingredients

For 1 serving

• Cooked borlotti beans200 g
• Pumpkin200 g
• Canned sweetcorn80 g
• Onion60 g
• Garlic1 clove
• Paprika1 teaspoon
• Basil8 g
• Extra virgin olive oil10 g
• Whole wheat bread1
• Saltto taste

Contains: gluten,

In season: August – October

Method

1. Chop the onion and garlic; peel the squash and cut it into roughly 2 cm cubes.
2. Heat the oil in a casserole over medium heat and fry the onion and garlic with the paprika for 4 minutes, until the onion is soft and the oil coloured.
3. Add the squash, a glass and a half of water and a pinch of salt, bring to the boil and cook covered over medium-low heat for 15 minutes.
4. Add the drained borlotti beans and the sweetcorn and cook uncovered for another 10 minutes, stirring, until the squash breaks down and thickens the stew; adjust the salt.
5. Turn off the heat, add the torn basil off the heat and serve with the wholemeal bread.